Is it alive or dead? Yeast question...

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Jbu50

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I've tried different types of yeast and most of them hydrate seemingly well and vigorously, as seen in the picture below.

However, every once in a while I come across a yeast that shows no life, creates little or no foam, and seems expired or dead.... ICV-D47 is one example. I tried to make a couple of batches in order to hydrate it at slightly different temperatures and it made no difference. Although it smelled really good, it didn't fire up, very little foam, and little visible activity.

And, then 36 hours after pitching, the fermentation is well on its way. Everything seems to be good...!

But, my question remains - Do you guys find that different strains of yeast show different signs of hydration, foam, activity, etc? Its very unnerving to have all your materials in place and then prepare a yeast that looks dead. Has anybody else experienced this issue? Thanks.


IMG_1102.jpg
 

Rice_Guy

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For most of us foam is a negative which means that the primary requires a thirh extra volume.

Commercial yeast tend to be selected to have low foaming tendency, , , it mechanically works better.
 

Jbu50

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Thanks - I assume you mean a “third”?
 
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